Oct 22, 2009

This is the kind of soup that is so simple to make yet tastes like you really know your way around the kitchen. I grew up loving this classic soup as a kid, and eating it always brings me back to a happy place. The flavors of the leeks and the potatoes compliment each other so well. I like mine pureed, but if you like it a bit chunky you can use a potato masher instead of an immersion blender to give you bigger chunks. This is ready in under 30 minutes. (To make this gluten-free, simply eliminate the flour)
Potato Leek SoupGina's Weight Watcher RecipesServings: 6 • Serving Size: 1 cup • Old Points: 3 pt • Points+: 3 ptCalories: 110.3 • Fat: 0.7 g • Protein: 3.5 g • Carb: 23.2g • Fiber: 2.3 g • Sugar: 3.4 gSodium 660 mg (without salt)

Ingredients:

1 bunch leeks (about 4) dark green stems removed

1/2 large white onion, chopped

2 russet potatoes, peeled and cut into cubes

1 tbsp flour

1 tbsp butter

4 cups fat free chicken stock (or vegetable broth for vegetarians)

1/2 cup 2% milk

salt and fresh pepper

Directions:

Wash leeks very carefully to remove all grit. I usually cut them horizontally and separate the rings to make sure no dirt remains. Coarsely chop them when washed.

In a medium soup pot, melt butter and add flour on low flame. Using a wooden spoon, mix well. This will thicken your soup and give it a wonderful flavor.

Add chicken stock, leeks, onion, potatoes and bring to a boil. Cover and simmer on low for about 20-25 minutes, until potatoes are soft. Using an immersion blender, blend the soup until smooth adding the milk and adjusting salt and pepper to taste. Serve immediately.

I have never blended it I like it chunky. I keep adding more water or stock, more onions, more potatoes and keep recycling it... it just gets better. This is a great breakfasty soup too with a slice of toast on the side :)Ruth

Thanks for posting, but you have this listed under vegetarian and it has chicken stock in it. Stocks made from meat are not vegetarian. Would you mind putting a note that the recipe is vegetarian if veggie stock is used. Thanks!

I never had leeks before so when I saw this recipe I HAD to try it. I couldn't believe how easy this was to prepare and it was so tasty! YUMMY!!! I know I can loose weight if I keep coming on your site to get recipes! Thanks again.

I have not had leeks before tonight either but this looked like a wonderful recipe. I made this for dinner and it was absolutely delicious! Thanks so much for this blog..there are so many things I am going to try.

I made this soup last night (with the sauteed brussel sprouts on the side), and it was the fastest, easiest, most delicious recipe! This and every other recipe on this blog is exactly what WW is meant to be! Thanks for doing this, Gina. You are really doing us all a HUGE favor and it is really fun to be a part of it all.

I just made this soup this afternoon...and like every other recipe that I've tried from this blog, it's perfect. So yummy. Can't wait for supper so I can have a whole bowl and not just a taste off the spoon!

Perfect! Tastes as good as the one I make using not ww friendly ingredients and yours is under 3 pts. Even got the thumbs up from my teenager.Thanks for a great recipe that will show up on my table often

I just stumbled on your site and can I just tell you how excited I am to make this soup?!?! All your recipes look and sounds delicious! Thank you so much for putting together such an awesome site!!!

PS- to anonymous above asking about nutrient information. She puts the calories per serving and the points for WW on every recipe. I missed it at first too, but it's right under the name of the recipe :)

I wonder if you can substitute cauliflower for some or all of the potatoes to reduce the calories. Your puree cauliflower recipe came out so great that I'm going to try it. I'm going to split this recipe into two. For one half of the ingredients I'll use potatoes and with the other half I'll use cauliflower. I'll let you know how if turns out.

Hey Gina, a special request here -- Can you provide the Nutritional info or the new Points+ value? I want to make this (I live in Australia and winter is setting in!) but I'm curious to see what its worth on the new plan.

Hello Gina! Thank you sooo much for this site! I've been trying to get my husband to loose weight for years, and this might just do the trick!Just a question though, and this might sound silly, but the calories, are they per serving or for the whole recipe?

I just made this and it was incredible! I am not a soup person, but I am definitely a potato and leek person. I made it exactly as stated in the recipe, and thought it was perfect. I love that I can have 1 cup for only 3 Points+. That is a good deal! Will definitely make this again!

I made this tonight with a few substitutions and it was soo good! I used olive oil in place of the butter, cornstarch in place of the flour and non-fat greek yogurt in place of the milk. As I also prefer to use herbs in place of salt, I added some rosemary, oregano and a pinch of curry powder. Thank you for a great recipe!

Silly question, but did you just put the regular hand mixer right in the pot like they use the immersion blender? I don't own one either and I wasn't sure what to use and when in its place. Thanks for your help!

Hi Gina! Your site is wonderful! Me and my fiance are both medical students, and we're constantly faced with the dilemma of knowing how important it is to eat healthy, balanced, calorie conscious meals but constantly being strapped for time. Your meals are the perfect solution, and I share them with many that are seeking to lose weight but are hesitant about learning to cook healthy meals their family will enjoy.

A question about this recipe - I don't have an immersion blender (medical student are also strapped for cash!) but DO have a food processor. Could I cook the broth, leeks, potatoes, etc first, add it to the processor with milk and then blend and reheat?

I just finished a batch of this soup for lunches this week. It is so good! I used soy milk, vegetable stock and margarine instead and it still turned out delicious. This is the second recipe of your I have tried and my family loved it (even my 13 month old daughter) thank you so much for this site!

Made this tonight with some leftover leeks from my St Patrick's Day colcannon. Made it according to recipe using lots of freshly ground black pepper and the addition of a few shakes of Hungarian paprika and 2 shakes of cayenne pepper which gave it just a hint of zip. I've never had a failure when I follow Skinnytaste!

Either your leeks were much smaller than mine, or 4 is too many! I ended up using just 3 and had to add an additional cup of chicken stock to get enough liquid to cover the potatos/leeks, and I just left the onion out.

This was my first time ever trying leeks, and I can't believe I've taken this long to do so! Such a great recipe if you want to try leeks. The flavor of this soup is amaaaaazing! My husband said, "I can't believe it's a "lighter" dish because it's sooo creamy." What a wonderful trick to make a creamy soup, using mainly chicken stock (and I also did veggie broth as well) with only a small bit of milk to give it a creamy base! So clever, thanks. ( :

I was quite disappointed with this I'm afraid :( perfect consistency, but it tastes quite bland (even with lots of seasoning) - it's most probably because I didn't know how much leek to use. I'm British, and the leeks I bought look different from most, they didn't have quite the same shape as American ones/ the ones on Google Images ;) they were long and straight and didn't really have anything to cut off, so it was hard to know whether to use the 4 whole leeks because they were massive. It'd really help if you could give an approximate weight estimate of leek that you used to avoid this confusion! I think this soup has great potential but I'd need to fix the leek issue before trying to make it again. Cheers, Charlotte.

Potatoes act as a great blander sometimes. I found it a bit bland as well, even with extra seasoning. I think I might try sauteeing the leeks and onion first next time, to see if that brings out more of their flavor.

I just made this last night for my folks and myself. I really loved it! I did add a tablespoon of bacon drippings and topped each bowl with crumbled bacon - Needed an added flavor level for my dad :) Thanks for the recipe! Delicious.

OMG, this was fabulous! I just got back from Ireland where I had potato and leek soup just about everyday, and this was just as savory! What a great way to eat clean used all organics) and feel fulfilled:)

I just had to comment - I happened upon your website last night in search of a healthy Potato Leek Soup. I found that so many of the recipes on the site look super yummy and I can't wait to try them! I made the Potato Leek soup last night, and it was a huge hit, super yummy. My husband is gluten-free and dairy free (and I see that you have plenty of yummy recipes for us to try), but I just made this without the milk and it was great just like that! Thanks for sharing so many delicious looking recipes!

Just finished making this and eating a bowl now. I'm over the moon. Wasn't sure if it was going to be bland or not, so I added 3 cloves of garlic, salt, pepper, sprinkled in a bit more garlic powder and basil. I also sauteed the Onions and garlic first before hand. It taste great. Thanks!

I've always LOVED potato leek soup, but have been too intimidated with the process to make it myself. Today I made your recipe and it is amazing! I may try some garlic cloves next time for a little extra flavor.

Have tried this twice first time delicious next time not quite as good but as with other comments was not sure of exactly how much leek to use ?? Also how long will this last in fridge ?? and can you freeze it?

made this soup for just my husband and i. good thing we didn't have any guests - i've been LOVING the leftovers all week. really delicious soup. also, for those who can't do dairy, this worked PERFECTLY with margarine and soymilk.